Molded Cranberry Salad - cooking recipe

Ingredients

13 1/2 oz. can pineapple tidbits
1 c. water
1 c. chopped celery
1/2 c. chopped black walnuts or pecans
2 (3 oz.) pkg. cherry flavored gelatin
1 lb. can whole cranberry sauce

Preparation

Drain pineapple; reserve syrup.
Add enough water to syrup to make 1 cup liquid.
Bring to a boil and dissolve gelatin in hot liquid.
Add 1 cup cold water.
Chill until thick, but not set. Stir in cranberry sauce, pineapple, celery and nuts.
Pour into 2-quart mold.
Chill until firm.
Unmold on a bed of lettuce.